Singapore Restaurants: the City-State Beefs Up

  • The menu headliner at Bistecca Tuscan Steakhouse.

    The menu headliner at Bistecca Tuscan Steakhouse.

  • The menu headliner at Bistecca Tuscan Steakhouse.

    The menu headliner at Bistecca Tuscan Steakhouse.

  • Fat Cow’s ox tendon with foie gras and braised daikon.

    Fat Cow’s ox tendon with foie gras and braised daikon.

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A trio of new restaurants is catering to the Lion City’s carnivorous crowd

By Evelyn Chen

Fat Cow’s ox tendon with foie gras and braised daikon.

Fat Cow’s ox tendon with foie gras and braised daikon.

On the fringe of Orchard Road, Fat Cow (1 Orchard Blvd., #01-01; 65/6735-0308) offers a beef-studded menu in an understated, counter-style dining space overhung with whitewashed latticework. Slow-cooked ox tendon with pan-seared foie gras and braised daikon makes a fitting introduction into the restaurant’s Japanese-inspired cuisine, but don’t leave without trying the choice cuts of imported Wagyu beef prepared to your liking: either seared on a teppanyaki grill, served shabu-shabu style in light broth, or simply char-grilled.

The star of the show at  Bistecca Tuscan Steakhouse (25 Mohamed Sultan Rd.; 65/6735-6739), is the gargantuan, 1.2-kilo slab of bistecca alla fiorentina, made with organic, dry-aged Australian beef (T-bone or bone-in rib eye) rubbed with black pepper, sea salt, and Tuscan herbs. Chef Francesco Masani cooks the meat to perfection over blazing charcoal, then serves it with salsa verde. To complete the Tuscan experience, ask sommelier Kimberly Verkuilen to recommend a glass of Chianti.

Hot on the heels of Duxton Hill’s revival as Singapore’s coolest dining spot, L’Entrecôte (36 Duxton Hill; 65/6238-5700), a Parisian-inspired steak frites joint, opened more than a year ago to a full house—and has been packing them in ever since. The draw? Entrecôte steak, drizzled with a secret sauce and served alongside a free flow of fries. Staying true to bistro traditions, it also offers rustic dishes like terrine of duck foie gras and oven-baked bone marrow.

Originally appeared in the April/May 2012 print issue of
DestinAsian magazine (“Singapore Beefs Up”)

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